Creme brulee tart
This Creme Brulee Tart features a creamy filling made with heavy whipping cream and coconut milk, complemented by a crisp tart crust and a caramelized sugar topping. Ideal for special occasions or an extravagant everyday dessert, it's easy to create and sure to impress.
Cook time 60 min
Prep time 20 min
Ingredients:
1.50 cups heavy whipping cream1 cup coconut milk
1 yolk
2 tbsp sugar
1 tbsp lime zest
1.50 cups all-purpose white wheat flour
1/2 cup butter
2 tbsp powdered sugar
1 tbsp water
Creme Brulee Tart is an exquisite dessert that combines the rich and creamy flavors of creme brulee with the delightful crunch of a tart crust. This fusion creates a sophisticated treat perfect for special occasions or a luxurious everyday indulgence. Whether you're a seasoned baker or a kitchen novice, this recipe guides you through making a Creme Brulee Tart that's sure to impress.
Instructions:
1. In a large mixing bowl, combine the all-purpose flour and powdered sugar.
2. Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, blend the butter into the flour mixture until it resembles a coarse meal with a few pea-sized pieces of butter remaining.
3. Add 1 tablespoon of cold water and mix just until the dough starts to come together. If needed, add a tiny bit more water, 1 teaspoon at a time, until the dough holds together when pressed.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
1. Preheat your oven to 350°F (175°C).
2. On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Gently press the dough into the pan and trim any excess from the edges.
3. Use a fork to prick the bottom of the crust several times. Line the crust with parchment paper and fill it with pie weights or dried beans.
4. Bake the crust in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Remove the parchment paper and weights, and bake for an additional 5-7 minutes until the bottom is golden and fully cooked.
5. Set the baked crust aside to cool.
1. In a medium saucepan, combine the heavy whipping cream, coconut milk, and lime zest. Heat the mixture over medium heat until it starts to simmer. Remove from heat.
2. In a separate bowl, whisk together the egg yolk and sugar until well combined.
3. Slowly pour a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the egg yolks. Gradually add the remaining cream mixture while continuing to whisk.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Do not let it boil.
5. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the lime zest and any cooked egg particles.
1. Pour the strained filling into the cooled tart crust.
2. Refrigerate the tart for at least 2 hours, or until the filling is set and firm.
1. Just before serving, sprinkle a thin layer of granulated sugar evenly over the top of the tart.
2. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust. Alternatively, place the tart under a preheated broiler for a few minutes until the sugar is melted and caramelized, being careful not to burn it.
- Let the caramelized topping cool for a minute to harden before slicing and serving the tart.
Crafting a Creme Brulee Tart might seem daunting, but with patience and attention to detail, you can create a dessert that's both visually stunning and irresistibly delicious. This dessert marries the buttery crust with a creamy custard filling, topped with a caramelized sugar layer that provides a delightful contrast in textures. Enjoy the decadent delight you’ve created, and don't be surprised if it disappears quickly!
Creme brulee tart FAQ:
Bake the crust for a total of 20-27 minutes. First, bake it for 15-20 minutes until the edges are lightly golden, then remove the parchment and weights and bake for an additional 5-7 minutes until the bottom is golden.
You can use half-and-half or a non-dairy milk like almond or soy for a lighter version, but using heavy cream is recommended for a rich texture.
The filling should be chilled for at least 2 hours and should be firm and hold its shape when cut. It should not jiggle significantly when gently shaken.
Store any leftover tart covered in the refrigerator for up to 3 days. Avoid adding the caramelized sugar topping until just before serving.
A 9-inch tart pan is recommended for this recipe to ensure the right crust thickness and proper filling distribution.
Tips:
- Make sure all your ingredients are at room temperature before you start, especially the butter, as this ensures better texture in the crust.
- Use a kitchen torch for the best caramelization of the sugar topping. If you don’t have one, you can use your oven broiler, but keep a close eye to avoid burning.
- Chill the tart dough before baking to prevent it from shrinking in the oven.
- To obtain a smooth custard, strain the mixture before pouring it into the tart shell.
- Caramelize the sugar topping just before serving to maintain a crisp texture.
- Consider adding a pinch of salt to the crust dough to enhance the overall flavor of the tart.
Nutrition per serving
10 ServingsCalories 350kcal
Protein 4.14g
Carbohydrates 22g
Fiber 1.11g
Sugar 8g
Fat 27g
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